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Step 8

Step 9

Step 10

After 24 hours has elapsed, remove meat from water bath. Remove meat from ziplock bag, and reserve any liquid from the bag.

Step 11

Heat a cast iron pan on medium- high with 1 Tbsp oil. Once hot, quickly sear beef on each side until golden brown (about 1 minute per side). Once done, place on a plate to rest.

Step 12

Meanwhile, deglaze the cast iron with remaining 1/4 cup red wine, scraping up browned bits as you go. Once red wine has reduced a bit, add in juiced from the bag to the pan and bring t a boil. Add Worcestershire sauce. Stir. Cook for 3-5 minutes until it has thickened. Season with salt and pepper to taste. If sauce is too thin you may wish to whisk in 1/2 tsp cornstarch to thicken.